A hollandaise Sauce is a sauce served warm, traditionally made from butter, egg yolks, and vinegar/lemon juice. It’s what we put on eggs benedict. It goes beautifully with asparagus, avocadoes, smoked salmon, mushrooms, spinach, etc.

Fun fact: Contrary to what its name suggests, this sauce doesn’t come from Holland but from France!

• The cream: Using store-bought vegan cream is the easiest and fastest option. That being said, making homemade cashew cream is definitely possible, and it’s not complicated at all. All you have to do is soak 1/2 cup of cashews in boiling water for about 15 minutes, and then blend it with 1/2 cup of water.

• White wine: I love the addition of white wine to this recipe! It really gives it a little something. I don’t use vinegar, but if you don’t have white wine on hand though, you can totally omit it and replace it with a little more lemon juice, or a bit of vinegar, depending on how much you like acidity.

• Consistency: As for the acidity, you can adjust the consistency of this recipe to your liking. Simply add a little more vegetable broth if you want it to be more liquid.

• Dijon Mustard: You can adjust the quantity once again, just keep in mind that it has a very strong taste. 

• Nutritional Yeast: This ingredient will give a subtle cheesy flavor to the sauce. Make sure to use the right type of yeast! This one has nothing to do with bread. Check out what it looks like here.

• Kalama what?: Kala Namak salt is a black volcanic rock salt (yep!). It contains sulfuric compounds that give it a very eggy taste… and smell! It’s widely used in the vegan world to recreate egg taste in recipes. You can buy it online, but it’s more difficult to find it in-store. If you can’t find it, simply use standard salt.